I am interrupting Vacation Recap for a recipe post since I haven't had one in a while.
Last night I made this and while Nate and I liked it, I scored bonus points because Maggie also gobbled it up.
You can use Greek yogurt in place of the sour cream if you so choose. Make some noodles (we used Elbows) to serve with at the same time. From start to finish, this meal maybe took 20-25 minutes - perfect for a weeknight!
Source: The Essential New York Times Cook Book, 2010 via Keri's Kitchen
One 3 pound chicken, cut into serving pieces** (I did not have a whole chicken in the house so I used 3 breasts instead)
Salt and freshly ground black pepper
2 tablespoons unsalted butter
1 cup thinly sliced onions
1 tablespoon finely minced garlic
1 tablespoon sweet paprika
½ cut chicken broth
1 cup sour cream
1 tablespoon all-purpose flour
Sprinkle the chicken with salt and pepper to taste. Melt the butter in a large heavy skillet. Add the chicken pieces skin side down and cook over moderately high heat until browned, 5 to 10 minutes. Turn the pieces and continue cooking for about 5 minutes, until brown on the second side.
Scatter the onions and garlic around the chicken pieces. Sprinkle with paprika and stir. Add the chicken broth, cover, and let simmer for 10 minutes or longer until chicken is done. Remove the chicken to a warm serving dish. Pour off excess fat.
Blend the sour cream and flour and stir it into the sauce. Simmer, stirring for about 1 minute. Pour the sauce over the chicken.
Serve with/over buttered noodles
**If you click on the Keri's Kitchen link above, we made the Panko-crusted fish sticks for dinner on Monday night and also enjoyed them!